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1
If you havent already, prepare the pastry and refrigerate it until firm enough to roll, about 1 hour.
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2
On a sheet of lightly floured waxed paper, roll the pastry into a 13 1/2-inch circle with a floured rolling pin.
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3
Invert the pastry over a 9- inch deep-dish pie pan.
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4
Center it, then peel off the paper.
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5
Gently tuck the pastry into the pan, without stretching it, and sculpt the overhang into an upstanding ridge, Place the pie shell in the freezer for at least 30 minutes.
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6
To make the filling, combine the applesyoull need an extra-large mixing bowl for this, or you can use a stockpot if you dont have a large enough bowl-granulated sugar, and lemon juice.
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7
Set aside for 10 minutes.
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8
Preheat the oven to 400 degrees.
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9
Shake the flour over the apples and toss well to mix.
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10
Stir in the ginger preserves.
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11
Put the frozen pie shell on a large, dark baking sheet covered with aluminum foil.
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12
Transfer the apple filling and all the juices to the shell.
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13
I find it easiest just to lift them in with my hands, smooth the top, and pour on the juices.
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14
Put the pie on the baking sheet on one of the lower oven racks-youll need the headspace-sand bake for 45 minutes.
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15
Reduce the oven temperature to 375 degrees and bake for another 15 minutes.
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16
During those last 15 minutes, make the topping.
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17
Put the flour, oats, brown Sugar, walnuts, and salt in a food processor and pulse 6 or 7 times to chop the nuts well.
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18
Remove the lid and scatter the butter pieces over the dry mixture.
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19
Pulse the machine repeatedly, until the mixture resembles coarse crumbs.
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20
Dump the mixture into a large mixing bowl and gently rub it between your fingers to make large, buttery crumbs.
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21
Refrigerate.
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22
When the 15 minutes have elapsed, remove the pie from the oven.
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23
Carefully dump the crumbs in the center of the pie, spreading them evenly over the surface with your hands.
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24
Tamp them down gently.
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25
Put the pie on the baking sheet back in the oven and bake for an additional 45 minutes.
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26
Loosely cover the pie with tented aluminum foil during the last 15 to 20 minutes if the topping starts to get too brown.
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27
Near the end of the baking, check the apples with a skewer, if you have one, to see if the apples are tender.
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28
Transfer the pie to a cooling rack and let cool for at least 2 hours before slicing.
